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Gingerbread Pancakes for One

I couldn’t help but sneak in one more pancakes-for-one recipe before Christmas…

… and this one tastes just. like. gingerbread.

You’ve got the warm gingerbread spices (cinnamon, ginger, cloves) and the absolutely essential molasses.

Of all the seasonal flavors, gingerbread – to me – is the most Christmasy. My family has always made gingerbread cookies around the holidays, and I clearly remember sneaking bites and nibbles of the dough while it rested in the fridge (some things never change…). My favorite cookie cutter shape for making gingerbread was a rocking horse – forget the classic gingerbread man! We’ve never iced our gingerbread cookies, preferring the unadulterated ginger and molasses flavor of the plain cookies.

I don’t think I’ve made gingerbread cookies since moving out of my parent’s house 10 years ago, but I was craving the homey aroma and flavors of the holiday classic.

Enter gingerbread pancakes.

For one, of course.

These light and fluffy pancakes are sweet enough to eat solo, but if you want to dust them with powdered sugar and/or drizzle ’em with maple syrup I certainly support that decision.

It is the holiday season, after all!

Christmas morning breakfast, anyone?

Gingerbread Pancakes for One

Printer-Friendly Recipe

Ingredients:

  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 large egg white
  • 1 Tbsp molasses
  • 1/2 cup low fat buttermilk, well-shaken
  • powdered cane sugar, optional
  • maple syrup, optional

Directions:

  1. In a small mixing bowl, whisk together the first 7 ingredients (flour through cloves).
  2. In a medium mixing bowl, whisk together the egg white, molasses, and buttermilk.
  3. Stir dry ingredients into the wet just until moistened. Set aside to rest.
  4. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray or a bit of oil/butter.
  5. When hot, spoon the batter into the skillet by the 1/4 cupful.
  6. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
  7. Flip pancakes and let cook for another minute or so, or until golden brown.
  8. Serve with powdered cane sugar and/ore maple syrup if desired.

Nutritional Information (without powdered sugar and maple syrup):

344 calories, 2.1 grams fat, 0.7 grams saturated fat, 8 grams fiber, 17 grams sugar, 14.1 grams protein

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My latest recipe for PB & Co. would also make a fabulous Christmas morning breakfast! Check out my Peanut Butter Cinnamon Rolls.

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